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Local Specialties and Recipes
The Lesvos gastronomy is unique and it is highly connected with Ouzo consumption.

Shrimps or Mussels “saganaki”
Shrimps or mussels are fried in olive oil with tomato juice, feta and spices. A gastronomic treasure!

Fried zucchini
Zucchini are fried in olive oil and filled with cheese, eggs, onions and spices. Their sweet and salty taste is amazing!

Anchovies with salt, oil and vinegar
A very salty strong taste, ideal for accompanying Ouzo. In the global cuisines, this specialty is used to spice up many recipes.

Stuffed vine leaves or “Ntolmadakia”
Made of vine leaves that are stuffed with rice, onions and pumpkins, this traditional Greek dish is full of the aroma of Lesvos.

Lakerda Fish
This dish is made of bonito fillets that bloat three days with sea salt. Again, an amazing “ouzomezes”!

Kalloni Sardines
This unique product is converted into a tasteful dish, consumed the exact same day it is prepared (after being sank in salt for several hours).

Salted mackerel
Locally fished mackerel is introduced in salt for 2-3 days and then served with onions, oregano and vinegar. A great “mezes” for ouzo!

Liver with oregano
Liver is served in a different way in Lesvos, with oregano and olive oil having an particularly strong taste!


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